Ingredients

2 whole turkey legs (ask the butcher to bone and remove tendons and partially flatten the surface to make it even, leaving the skin on)
Salt and black pepper
1 pound mixed mushrooms (white button, shiitake, chanterelle, porcini, or morel)
4 tablespoons butter
1 cup blanched, diced chestnuts
2 egg whites
1/2 cup white-bread crumbs, soaked in milk
4 quarts chicken stock
4 teaspoons chopped Italian parsley

Instructions

Place two pieces of plastic wrap two inches larger than the boned turkey legs on the counter, set the legs on top, and cover with another sheet of plastic wrap. Pound the surface of the meat with a meat tenderizer or rolling pin until the meats become similar thickness and rectangular in shape. Remove the top piece of plastic, and season the legs on both sides with salt and pepper. Let the legs sit covered for about 20 minutes.

Meanwhile, cut the mushrooms in half, removing the stems from the shiitakes. Melt the butter in a sauté pan, add the mushrooms, and cook quickly over high heat until wilted. Place the mushrooms on a rack to cool. Chop the mushrooms finely, and place in a large bowl with the chestnuts and egg whites. Squeeze out the excess milk from the bread, and add to the bowl. Season with salt and pepper, and fold the ingredients together until combined.

Place the filling down the middle of each flattened turkey leg, and roll lengthwise to form a sausage shape. Place in the refrigerator for about 30 minutes to set. Wrap the stuffed turkey legs in cheesecloth, and tie each end with butcher’s string. Place on a plate, cover, and refrigerate overnight. Remove the turkey from the refrigerator 20 minutes before cooking.

Add the chicken stock to a large pot set over medium-low heat, and bring to a simmer. Slide in the turkey legs, cover the pot, and cook slowly, barely simmering, for about 3 hours. Remove the turkey legs from the liquid, and allow them to rest in a warm place, covered with foil, for about 20 minutes. Remove the cheesecloth, and slice the leg into 1/2-inch-thick pieces. Arrange on a large, deep dish and sprinkle the surface with parsley. Serve with the cooking broth.

(Published 2007)